Published Jun 26, 2020
Updated Jun 02, 2023
This post may contain affiliate links. Please read our disclosure policy.
Yogurt Cake with a light and airy sponge, amazing flavor, and just the right amount of sweetness. You only need a few basic ingredients for this easy yogurt cake! Check out the yogurt cake video below!
This is my kind of cake! A cake that doesn’t need frosting because it is self-sufficient. Say hello to my Yogurt Cake 2.0!
A yogurt cake should taste like yogurt, shouldn’t it? This cake has a rich yogurt flavor. It is the cake to make and have for breakfast because why not?
This yogurt cake goes great with tea or coffee. It is also the cake to make for potlucks, parties, or just for snacking!
Yogurt Cake Ingredients
You need the following ingredients for yogurt cake:
1. Yogurt. Use plain yogurt or plain Greek yogurt. You could also use flavored yogurt but since flavored yogurt has added sugar, reduce the amount of sugar you add to your cake if you choose to use a flavored yogurt.
For the best flavor, use yogurt with live and active cultures. Check the label on the yogurt container to ensure that it contains live and active cultures.
2. Oil. Adding oil to the batter makes yogurt cake nicely moist.
3. Sugar. Just good old plain granulated sugar.
4. Flour. All-purpose flour also known as plain flour works here.
5. Baking Powder
6. Salt. Salt helps balance the sweetness in yogurt cake.
7. Flavor. For flavor use a combination of vanilla extract and freshly grated nutmeg or use the zest (rind) of one lemon, lime or orange.
Yogurt cake can also be made without flavor and it will still taste great!
How To Make Yogurt Cake
1. Whisk together yogurt, oil, sugar and vanilla extract.
2. Add in flour, baking powder, salt and nutmeg (optional) and beat to combine.
3. Add in eggs one at a time and mix to form a batter.
4. Pour the batter into a greased pan and bake.
Also, check out this Vanilla Pound Cake and Southern Lemon Pound Cake Recipe.
This lovely cake has a nice crumb on the outside, it is moist on the inside and simply dreamy.
Have you heard the saying, “it sold like hot cake”? Once upon a time, I used to wonder what that meant. But now that I am older and wiser, I totally understand. Hot cake is bomb.com.
My family is obsessed with this yogurt cake and I really hope you try it. It is one of my favorite cakes ever!
Tools For Making Yogurt Cake
Watch How To Make Yogurt Cake
Watch me making Yogurt Cake in the video below. Also, SUBSCRIBE to my YouTube Channel so you do not miss any of my videos!
More Easy Cake Recipes You Will Love!
- Pineapple Upside Down Pound Cake
- Southern Lemon Pound Cake
- Perfect Plain Cake
- Apple Cake
- Vanilla Pound Cake
P.S. I have updated this yogurt cake recipe after posting it years ago. I made a mistake while typing the former recipe so the recipe that lived here before would give you a dense cake. I am sorry if you tried it and your cake turned out dense. That’s not the way it should be! Thankfully I decided to try out the recipe again and noticed there was a mistake. I had to go back to recipe testing. After testing and tweaking, I think I finally have the best yogurt cake recipe for you!
- 3/4 cup granulated sugar (150 grams)
- 1 cup plain yogurt (250 grams) or plain Greek yogurt
- 1/2 cup oil (125 ml) any neutral tasting oil. I used canola.
- 1 teaspoon vanilla extract
- 1 1/2 cups flour (180 grams)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg See Notes
- 3 large eggs
- Grease a 9-inch cake pan or loaf pan and preheat oven to 350 degrees F (180 degrees C).
- In a mixing bowl, whisk together 1 cup of plain yogurt, 1/2 cup of oil, 3/4 cup of sugar and 1 teaspoon of vanilla extract. You could use a handheld whisk or an electric beater.
- Add in one and a half cups of flour, one and a half teaspoons of baking powder, 1/4 teaspoon salt and 1/4 teaspoon nutmeg. Beat together until just combined.
- Add 3 eggs one at a time, whisking every time you add an egg to incorporate it into the batter.
- Pour the batter into the prepared pan. Bake in preheated oven for 35 minutes until golden brown and a toothpick inserted into the middle of the cake comes out clean.
- Let the cake cool then remove from pan, slice and serve.
This post contains affiliate links.
If you make this recipe, please tag me in a photo on Instagram @preciouscore. I’ll love to see!!!
I am an American Peace Corps volunteer living in Cameroon. My amenities are quite different from America, so I’ve been experimenting with baking with a “Dutch oven”. Im so happy to have found your website- many of these cakes are possible with what i can find in my village! My friends and neighbors have been begging, Anty, fry another cake now-oh! Today we will try this one.
Awww Julia, you are so sweet! Glad you are enjoying the recipes. Hope the cake went well! Thanks so much for the feedback and so sorry for the late reply.
Could I use butter instead of oil in this recipe? Thanks!
You definitely could use butter instead!
Looks delicious! We have a local dairy that makes the best yogurt and kefir. Going to use some up in the recipe. Kids are going to live it for breakfast! Me too 😊
Hope you enjoy, Rachel!
Hi Precious! Wonderful recipe, thanks for sharing. I’m wondering if there is a particular reason why you add in the eggs at the end instead of with the wet ingredients in the beginning? This is a new technique for me. Thank you very much!
My cake turned out dense 🙁
It has a great crust, but the inside is such that it looks uncooked (although it isn’t). Do you know why? I used Greek yogurt and no nutmeg.
Hi, did you follow my exact measurements? At what temperature did you bake the cake?
Hi, I just made your cake , it baked beautifully and rose. I let it sit a few minutes before taking it out of the oven. It now collapsed (
What went wrong ?
Hi Rose, did you follow my exact measurements and directions?
Hello Precious, I love the recipes and really want to try it now but I want to increase the measurement like using 4cups of flour but I don’t know how to measure the other items to suit this.
Please can you help?
Hi Nina, you can double the recipe or multiply it as needed. I suggest you use 3 cups of flour instead of 4. Then multiply every other ingredient in the recipe by 2. For example use 6 eggs instead of 3 eggs. Hope this helps.
I just watched your video on yogurt cake. I am a little confused with the measuring. Your recipe states 1 cup of yogurt (or 250gms). But the measure of flour which is 1½ cups you equated to 180gms. Surely if 1 cup = 250gms, then 1½ cups should be more than 250gms. So how come it’s now 180gms. I need an explanation please. Thanks.
I tried this recipe yesterday for my sister ,but could not resistthe smell of it ,so I got a slice and hmmmm ….it’s insanely delicious and soft .I will sure bake this for myself every weekend 😂. Eager to try your other recipes
Thanks Precious for sharing
So glad you loved it Petra!
I thought the cake at 32 minutes was wet in the middle but it was not. My hubby likes things overly sweet but I found the subtle sweetness good. I used vanilla Greek yogurt and reduced the sugar to a half of cup. It is great plain and it was easy to mix without any blender.
Thank you for the feedback!